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The Wine Potentials in Nordic Countries

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The Wine Potentials in Nordic Countries The Wine Potentials in Nordic Countries Torben Bo Toldam-Andersen Associate prof. in fruit science. Scientific head of the Pometum Department of Plant and Environmental Sciences Crop Science section, Copenhagen University Horticultural Science Content overview Commercial yield Canopy management Cultivars Yield component data analysis Yield potential in different cultivars Commercial quality Ripening levels reached and styles to make. Winemaking techniques and wine styles Different wine styles from same grape material Still wines, sparkling, Bolero and Solaris wines VitiNord July 2018 Horticultural Science “To go from hobby to commercial grower is not the same as going from amateur to become a professional!” “In an emerging region a commercial grower is someone making more wine than he/she can drink themselves”. Dias 3 Horticultural Science Formal educations are lacking. => high need of knowledge transfer. + need of providing consulting services. A common solution is: Larger wineries employ/import trained winemakers. “This stage has been reached in Scandinavia” Next level will be to attract more investors And to become more known for a recognizable and respected wine style. Dias 4 Horticultural Science The traditional world of wine - vs - the Cold new regions In the 60’ies – 70’ies and 80’ies the climate was generally cool Techniques was optimized for optimal ripening, yield and quality: The optimal transformation of sunlight into wine! VSP systems and canopy management was perfected. Now the cool climate (vinifera) regions are fighting with to early harvest, to high sugar and alcohol levels and have to modify and reinvent the growing with focus on delayed development. We can benefit from the developed techniques. But they also have to be adapted for the light conditions we have and the physical characteristics of the new cultivars How do we optimize yield and quality? VitiNord July 2018 Yield components & ‘determinants’ •Number berries/cluster x weight/berry (fruit size) - Cultivar, climate, fruit/leaf •Number of clusters x weight/cluster - Pollination, cultivar, weather •Number of fruiting shoots x clusters/shoot - flowers and shoot development the year before - thinning, pruning •Number of plants x number shoots/plant - growing system - 1 or 2 canes, (or cordon) •Number of plants pr m x meter between rows Yield components & ‘determinants’ •5 mio berries x 1,5g/berry => 7500 kg/ha - cultivar, climate, fruit/leaf •33.333 clusters x 150 berries/cluster => 5 mio berries - Pollination, cultivar,weather •33.333 fruiting shoots x 1cluster/shoot - flowers and shoot Development the year before - thinning, pruning •2.222 x (7 + 8 = 15 shoots/plant) (+ 4 replac.shoots) - Growing system - 1 or 2 canes, (cordon) •1,5m x 3 m = 1pl/4½m2 = 2.222 pl/ha Horticultural Science Fruiting shoots sampled and analyzed 8 of each cultivar and locality Ball size is Weight/berry cluster g/ Berries/cluster (Avler= grower) Dias 8 Horticultural Science Ball size represent Clusters/shoot shoot fruiting / fruit G g/cluster In average 1 cluster/shoot at Pometet. Growers in average 1½. Grower 3 has 2½ cluster/shoot! Dias 9 Horticultural Science Ball size represent Cluster size in g/cluster row /meter fruit G Clusters/shoot A major yield component separating Pometum plants from growers turns out to be number of fruiting shoots/m row. (= quality of replacement shoots!) In addition the quality of replacement shoots is important for flower quality => Dias 10 cluster size and thus yield per fruiting shoot next year. Horticultural Science Leaf/fruit cm2/g (whole plant level) One point represents the average of 8 shoots of a cultivar Dias 11 Horticultural Science Cultivar Shoots Leaf Leaves Total g/ Clusters Pot. /m size / shoot leaf cluster /shoot Yield row cm2 area kg/m m2/m row row Solaris 14 194 14 5,08 180 2,2 5,2 Muscaris 16 178 16 5,91 250 1,2 4,8 Johanitter 15 101 17 3,59 200 2,0 6,1 Villaris 13 180 13 4,25 175 0,7 1,6 Bolero 15 123 11* 3,01 300 2,3 10,2 Rondo 14 137 16 4,36 225 2,3 7,1 Tr. D’Al. 16 204 13 5,5 125 2,2 4,3 Average 14,7 160 14,3 3,85 208 1,8 5,6 *Allow longer shoots and some laterals with 2 leaves VitiNord July 2018 Horticultural Science Cultivar Pot. If Yield If 17,5 Tons/ Yield 20cm2/g tons/ha cm2/g ha kg/m Kg/m row Kg/m row row Solaris 5,2 2,54 7,62 2,91 9,5 Muscaris 4,8 2,96 8,80 Johanitter 6,1 1,79 5,87 Villaris 1,6 (2,13) (6,3) Bolero 10,2 1,5* 4,5 1,8* 5,9 Rondo 7,1 2,18 6,54 Tr. D’Al. 4,3 2,75 8,25 Average 5,6 1,93 5,78 *Allow longer shoots and some laterals with 2 leaves The higher leaf area utilize more of the yield potential VitiNord July 2018 Horticultural Science If you do not keep up with your canopy management this happens… Vrangbækgård, South east Funen, DK VitiNord 2018 Dias 14 Horticultural Science Some hours later…. Vrangbækgård, South east Funen, DK VitiNord 2018 Dias 15 Horticultural Science Trioump d’Alsace! Vrangbækgård, South east Funen, DK VitiNord 2018 Dias 16 Horticultural Science Thinning experiment in Bolero grown on 5BB. 2014 data 10 planter of each treatment, 1,5 m distance in row, 3 m between rows (2222 plants/ha). 2 fruiting canes. * Based on 20 clusters. Reduc. = reduction in cluster size. Aug. th.= additional thinning to 1 cluster in august. Initial thinnings done after fruit set. Cluster Clusters/ Treatment Yield/plant size* plant Brix Yield/ha Kg/m Kg g (Calculated) % tons 2 clusters + reduc. 8,920 b 208 42,9 17,6 19,8 5,95 1 cluster + reduc. 5,614 d 207 27,1 17,9 12,5 3,74 2 clusters 10,076 a 257 39,2 15,1 22,4 6,72 1 cluster 6,140 c 266 23,1 17,7 13,6 4,09 2 cluster + aug th. 6,220 c 271 23,0 17,4 13,8 4,15 Glu+Fruc in free run juice 200 150 100 g/L R² = 0,8204 50 0 VitiNord July 2018 0,0 2,0 4,0 6,0 8,0 10,0 12,0 kg/plant Horticultural Science Yield – quality relationship in Bolero Does it pay off to thin? (Cluster size reduction etc..) Glu+Fruc in free run juice 180 160 140 120 100 R² = 0,8204 g/L 80 60 Green harvest from 20 Bolero plants 40 20 0 0,0 2,0 4,0 6,0 8,0 10,0 12,0 kg/plant What happens if you reduce yield to 3kg/plant (2kg/m row)? => To much growth!! VitiNord July 2018 Horticultural Science Bolero has fantastic yield potential! Also in 2018 Vrangbækgård, South east Funen, DK VitiNord 2018 Dias 19 Horticultural Science Green harvest may not be a waste… VitiNord 2018 Dias 20 Horticultural Science 2016 Bolero plants Kg Kg/pl Kg/m % brix % vol row Fyn 25 199 7,96 5,3 17,6 10,3 Pometet 50 367 7,33 4,9 17 10,1 2016 Solaris plants Kg Kg/pl Kg/m % Pot alk. row brix % vol Fyn 45 177 3,93 2,6 25,5 14,7 Pometet 40 150 3,75 2,5 25,0 14,5 Does it make sence ‘only’ to harvest 2½kg/m row if you get 14-15% alcohol in a cold climate white wine? VitiNord July 2018 Horticultural Science Yield potential of Solaris 2018… Vrangbækgård, South east Funen, DK VitiNord 2018 Dias 22 Horticultural Science Solaris on a flat cordon system perform great as well. Frørup vingård VitiNord 2018 Dias 23 Horticultural Science Rondo on a flat cordon system perform is also very productive Frørup vingård VitiNord 2018 Dias 24 Horticultural Science Characterisation of the wines made from the new cultivars. The ‘PIWI’s. What are the characteristics of the wines from the single cultivars? Søren Balling Engelsen will report on data from more than 20 cv later today. Harvest 2016. VitiNord July 2018 Horticultural Science VitiNord July 2018 Dias 26 Horticultural Science Cultivar specific wine development Bolero Whole cluster press (light rose) 24 Hour maceration (dark rose) 12 Days skin fermentation (red wine) After base wine production Bottle fermentation of the 3 wines + 50:50 blends of WCP:24H (medium dark rose) WCP:12Days (light red) (How to make a “Barolo” out off Bolero?) VitiNord July 2018 Horticultural Science (How to make an Amarone out off Bolero?) ‘Amarone’ is from a warm viticultural area => they dry the grapes in the sun after harvest. In Denmark we are cool guys! So you just take a part of the free run juice after destemming and crushing. Freeze over night. Next morning half frozen. Rack the non frozen concentrated juice of. Add back in! “Removal of water from the grape must by low temperature instead of high temperature” = Chaptalization with it self. Easy to increase total brix from 17 to fx 22% You loose some volume but with Bolero you still have much more wine/ha than with any other grape! VitiNord July 2018 Horticultural Science The media (the fruit) Aroma The yeast What the yeast produces depend on the yeast Type and the media We have some interesting talks on yeasts today! VitiNord July 2018 Horticultural Science PCA Bolero sparkling wines with different extraction times. VitiNord 2018 Dias 30 Horticultural Science Increasing alcohols VitiNord July 2018 Dias 31 Horticultural Science Increasing others.. VitiNord July 2018 Dias 32 Horticultural Science Decreasing esters (tendencies) VitiNord July 2018 Dias 33 Horticultural Science Metabolic pathways as a tool to understand aroma data VitiNord July 2018 Dias 34 21/08/2018 Ethanol Ethyl Pyruvate Example: Pyruvate Acetate/acetic acid Acetyl CoA Ethanol Tri carboxylic Succinate/ Propionic acid acid cycle Succinic acid Propanal Acetyl CoA Ethanol Keto acids 2 x Acetyl-CoA Propanol Ethyl acetate Valine 2-keto isovalerate 2-keto-3-methylvalerate Isoleucine (n propyl alcohols 2-methylbutyraldehyde Aceto acetyl-CoA 1-Pentanol (amyl alcohol) Butyryl-CoA Active amyl alcohol Butanal Butyric acid Butanol Acetyl CoA Ethanol Acetyl CoA Ethanol Ethyl 2-methylbutyrate Ethyl butyrate Acetyl CoA 35 21/08/2018 Ethanol Ethyl Pyruvate Pyruvate Acetate/acetic acid Acetyl CoA Ethanol
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